Grilling individual desserts is a fun and unexpected way to end a backyard barbecue. These upside-down cakes combine brown sugar, pecans and maple syrup, and are then grilled in a foil muffin pan.
15m
PREP TIME
15m
COOK TIME
393
CALORIES
12
INGREDIENTS
Servings: 6
Ingredients
- Mini-Cakes
- 6 tablespoons light brown sugar, divided
- 1/4 cup maple syrup
- 5 tablespoons melted butter, divided
- 3 teaspoons McCormick® All Natural Pure Vanilla Extract
- 3/4 cup blackberries
- 1/4 cup chopped pecans
- 1 1/4 cups all-purpose baking mix
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/3 cup milk
- Bourbon Whipped Cream
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tablespoon bourbon
INSTRUCTIONS
- 1 Spray 1 (6-cup) disposable foil muffin pan with no stick cooking spray. Mix 4 tablespoons of the brown sugar, maple syrup, 3 tablespoons of the butter and 1 teaspoon of the vanilla in medium bowl until well blended. Add blackberries and pecans; toss lightly to coat. Divide evenly among muffin cups
- 2 Mix baking mix, remaining 2 tablespoons brown sugar and cinnamon in medium bowl. Add milk, remaining 2 tablespoons butter and 2 teaspoons vanilla; stir to form a soft dough. Drop by spoonfuls evenly into each muffin cup
- 3 Grill over low heat with lid closed 15 minutes or until toothpick inserted in center of each cake comes out clean
- 4 Meanwhile, for the Bourbon Whipped Cream, beat cream, confectioners' sugar and bourbon in medium bowl with electric mixer on high speed until soft peaks form. To serve, turn muffin pan upside down onto platter, spooning out fruit mixture over cakes, if needed. Transfer cakes to dessert plates. Serve with Bourbon Whipped Cream
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